Broiled Scallops In Shell
A luxurious, affordable seafood appetizer ready in 30 minutes or less, these broiled scallops are the perfect way to start any dinner or party.
This dish was created by Sabrina Currie at West Coast Kitchen Garden.  For more detailed step by step instructions, with cooking tips, substitutions and more, check out her original recipe.
Ingredients
Instructions
- In a pot, soften the shallots in the butter.
- Add the flour and paprika and cook for a minute or two, stirring constantly.
- Add the milk, whisk and bring to a boil while continually whisking. Cook on medium low for a couple of minutes, stirring to prevent scorching, until thickened. Turn heat to lowest setting.
- Add grated cheese, parsley and wine (or lemon juice and water if omitting the wine).
- Stir occasionally until melted. Season with salt and pepper.
- Meanwhile, line a baking sheet with foil (for easy clean up) and spread scallops out in an even single layer. Put scallops in oven for 2-3 minutes.
- Once most scallops have opened, remove from oven, wait a moment until cool enough to handle and pop the top shell off each scallop. Leave scallop on it's bottom shell on the baking pan.
- Spoon the filling onto each scallop until shell is full.
- Broil for 2-4 minutes until the tops are golden brown.
- Serve while hot, garnishing with chopped parsley, a sprinkling of paprika or lemon wedges if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 131kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Trans Fat 1g
- Cholesterol 31mg11%
- Sodium 143mg6%
- Potassium 77mg3%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 7g15%
- Vitamin A 474 IU
- Vitamin C 3 mg
- Calcium 202 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Add wine (or lemon juice) AFTER the sauce has thickened and when you are adding the cheese. Adding the acid (wine or lemon) to the mixture at the same time as the milk will result in a separated (lumpy) sauce.Prefer to serve in ramekins? Scoop the scallops out of the shell when opening them and put them into 4 small oven safe ramekins. Top with the sauce and cheese and broil. The larger mass will require slightly more time under the broiler, about 3-5 minutes.
